Sicilian Grill-roasted Chicken (Barbecue and Grilling)

 

                The sunny garlic-lemon-herb flavors of these juicy birds will have you crooning along with Dean Martin to "Taht's Amore". If you like, brush the chickens with olive oil and grill baby eggplant, pattypan squash and small tomatoes on the vine to round out the meal and create a beautiful presentation on the platter.

            How to prepare the Rotisserie of your grill (click here for more information)

Serves 8 

Slather

• 6 cloves garlic, minced
• ½ cup finely chopped fresh flat-leaf (italian) parsley
• ¼ cup fresh lemon juice
• ¼ cup olive oil
• 2 teaspoons ground fennel seeds

1. In a bowl, whisk together all ingredients ; transfer ¼ cup of the slather to another bowl, cover and refrigerate.

The chickens

• 2 whole chickens (each 3 to 4 lbs / 1.5 to 2 kg), giblets and necks removed
• Kosher salt and ground black pepper

1. Rinse chickens under cold running water and pat dry.
2. Place in a large dish and brush with the remaining slather, coating evenly ; cover with plastic wrap and refrigerate for at least 30 minutes or up to 8 hours.
3. Meanwhile, set up your grill for rotisserie cooking.
4. Season chickens inside and out with salt and pepper.
5. Tie the legs together with soaked kitchen string ; attach chickens to the spit leaving about 6 inches between the birds.
6. Heat the grill to medium-high ; close the lid and grill for 3 to 4 hours, basting with the reserved slather halfway through, until an instant-read thermometer inserted in the thickest part of a thigh registers 165F (74C) and the leg joint moves easily.
7. Transfer the chickens to serving platters, tent foil and let rest for 15 minutes.
8. Carve chickens and arrange the pieces attractively on a platter.

BON APPÉTIT